Weight Watchers Recipes

mardi 7 juin 2016

crock pot beer chicken recipe

A wonderful and easy Chicken Crock Pot Recipe that tastes great and has just 3 Smartpoints. This Slow Cooker Beer Chicken also makes a great Weight Watchers Super Bowl Recipe idea.

Ingredients

2lbs skinless, boneless chicken breasts (I used 8 breasts, 4oz ea)
1 bottle or can of your favorite beer (I used Guinness)
1 tsp salt
1 tsp garlic powder
1 tbsp dried oregano
1/2 tsp black pepper

Instructions

Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
Feel free to change out the spices and herbs and use whatever you’d like.

Preparation time: 5 minute(s)

Cooking time: 6 hour(s)

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 8

Culinary tradition: USA (General)

Entire recipe makes 8 servings
Serving size is 1 chicken breast
Each serving = 3 Smartpoints

PER SERVING: 143 calories; 3g fat; 1.5g carbohydrates; 23g protein; 0g fiber

Sausage, Pepper, & Potato Hash

This is a delicious & easy meal that comes together really quick! When I was young & single I used to make something like this, but with canned potatoes & veggies.

Recipe makes 8 servings
1 serving = 1 cup = 5 weight watchers points+ = 5 weight watchers smart points

Ingredients
3 tbsp olive oil
1 tbsp butter
1 lb potatoes chopped into bite sized pieces
14 oz turkey kielbasa (I used fit & active turkey polska kielbasa)
2 bell peppers chopped
1 medium onion chopped

Directions
I prepped all my ingredients first but you could easily chop the sausage & veggies while the potatoes are frying.

Heat olive oil & butter in a pan over medium high heat. Add potatoes & cook for about 15 minutes. Try to only stir it a few times so they don’t fall apart as they soften.

Once they are nice & crispy remove with a slotted spoon & put in a bowl. Set aside.

Toss the sausage into the same pan & cook a couple minutes.

Add peppers & onions & cook until they are nice & tender.

Add potatoes & cook another minute or so.

Serve. Enjoy! We like ketchup on it!

Campfire Potatoes

MAKES: 4-6 servings

Ingredients

5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1/3 cup chicken broth

Directions

Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes.
Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Yield: 4-6 servings.

Nutritional Facts

1 serving (1 cup) equals 276 calories, 13 g fat (8 g saturated fat), 37 mg cholesterol, 245 mg sodium, 35 g carbohydrate, 3 g fiber, 6 g protein.

10 SmartPoints

Coconut Cake Recipe

Ingredients:

– 1 box cake mix – white preferably, but yellow is okay
– 1 can (12 oz.) Diet Sprite or Sprite Zero
– 1 cup fat free sour cream
– 1 cup shredded coconut
– 1 cup Splenda (granular)
– 1 1/2 cups Cool Whip Free

Directions:

It is best to begin to prepare this cake a few days before it is needed in order to allow time to refrigerate it between steps and before serving. Preheat oven to temperature specified on cake mix (350° or 375° depending no brand.) Grease & flour two round cake pans, or spray with Baker’s Secret or Pam for Baking. Mix cake mix and Sprite. (Do not add the other ingredients called for on the cake mix box.) You can add a teaspoon of coconut extract/flavoring if you have it on hand, but it is not necessary.

Pour into 2 prepared cake pans. Bake according to time on box (approx. 30 minutes) until lightly golden brown. While the cake bakes,

Pour into 2 prepared cake pans. Bake according to time on box (approx. 30 minutes) until lightly golden brown. While the cake bakes, prepare the filling. Mix 1 cup fat free sour cream and 1 cup Splenda with 1 cup coconut. Reserve a couple of tablespoons of coconut for garnish if you wish. Refrigerate the filling mixture. Cool the cake layers to room temperature and then refrigerate overnight if possible.

To construct the cake: Slice each layer in half horizontally to make 4 thin layers. Beat the filling mixture by hand to fluff a little and make less stiff. Place first layer on cake plate and top with approx. 1/4th of the filling mixture. Repeat this with each layer, so that you have 4 layers of cake with 3 layers of filling in between. Add the Cool Whip Free to the remaining 1/4th of the filling mixture. Mix by hand to make a fluffy frosting for the cake. Frost the top and sides of the cake with the mixture. Sprinkle the reserved coconut decoratively on the top of the cake. Refrigerate several hours or overnight if possible. Cut into 16 slices … this is a very rich dessert and a small piece is very satisfying. Store any left over cake in the refrigerator.

Entire Recipe makes 16 servings
Serving size is one slice (1/16th of cake)
Each serving = 6 SmartPoints

PER SERVING: 170 calories; 3 g fat; 34 g carbohydrates; 3 g protein; 0 fiber

The best Italian-Style Meatball Recipe

Ingredients

Meatballs

1 pound extra-lean ground beef, 4% fat at most
1/4 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
1/4 cup panko breadcrumbs
3/4 cup reduced-fat marinara sauce
1/4 cup egg whites or fat-free liquid egg substitute
2 teaspoon chopped garlic
1/4 teaspoon onion powder
1/4 teaspoon each salt and black pepper

Topping

1 cup seeded and chopped tomato
1 teaspoon chopped garlic
2 tablespoon chopped fresh basil
1/4 cup finely hashed sweet onion
1/4 teaspoon each salt and black pepper
Directions

Prep time: 20 min | Cook time: 35

1 . Set oven to 350 degrees and preheat. Choose 8″ X 8″ baking pan and spray with nonstick spray.
2 . Combine all topping ingredients in a medium bowl. Mix softly until homogenous. Then refrigerate covered.
3 . Combine in a large bowl the following ingredients: ground beef, egg whites or substitute, breadcrumbs, onion powder, garlic, salt, and black pepper. Make 12 equal sized meatballs.
4 . Place meatballs in the baking pan, and evenly garnish with marinara sauce.
5 . Use foil to coverÂ panÂ before baking for 20 minutes.
6 . Remove foil, bake again about 10 minutes until meatballs are cooked through.
7 . Scatter mozzarella and Parm, bake for 5 minutes until mozzarella melts.
8 . Garnish with topping.

Nutritional information

Servings: 4 | Serving Size: 1/4th of recipe, about 3 garnished and saucy meatballsÂ
- Calories: 255
- Fat: 8.5g
- Sodium: 681mg
- Carbs: 11g
- Fiber: 2g
- Sugars: 4.5g
- Protein: 31.5g
PointsPlus:6 | SmartPoints: 5

Carrot Cake Recipe

Ingredients:

– 2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup brown sugar
– 2 tsp ground cinnamon
– 1 tsp ground nutmeg
– 2 tsp baking soda
– 1 tsp salt
– 1/2 cup raisins
– 1/2 cup egg substitute
– 2 egg whites
– 2 1/2 cups shredded carrots
– 1/2 cup applesauce
– 1/3 cup canola oil
– 12 oz fat free cream cheese
– 3 tbsp hot water
– 1 7 oz jar of marshmallow creme
– 1 tsp vanilla extract

Directions:

Preheat the oven to 350ºF. Spray 2 (9-inch) round cake pans with non-fat cooking spray (I used butter flavored Pam), line the bottoms with parchment or wax paper, and spray the paper with the nonstick spray.
Combine the flour, both kinds of sugar, cinnamon, nutmeg, baking soda, and salt in a medium bowl.
Whisk the egg substitute and egg whites in a large bowl. Add the carrots, applesauce, oil, and raisins, and hot water stirring until blended. With a rubber spatula, add the flour mixture to the carrot mixture, and stir until blended. Spread the batter evenly in the cake pans. Bake until the cakes are nicely browned and the center of each one bounces back when lightly pressed with a fingertip, approx 30-32 minutes. Let cool for 15 minutes. Remove the cakes from the pans, peel off the paper, and cool completely on racks.
To make the frosting, with an electric mixer on medium-high speed, beat the remaining ingredients until smooth.
Place on layer of cake on a cake plate, and using 1/2 cup of frosting, frost evenly out to edges. Place other layer of cake on top, and spread remaining frosting on top and on sides. Slice into 16 servings.

Entire recipe makes 16 servings
Serving size is one slice
Each serving = 4 Smartpoints
1,510 calories, 84g fat, 600mg sodium, 179g carbs, 6g fiber, 129g sugars, 18g protein

Olive Garden Slow Cooker Pasta Fagioli

Ingredients

1 pound extra lean ground beef, browned and drained
1 cup chopped onion
1 cup chopped carrots
½ cup chopped celery
1 can (14 to 15 ounces) diced tomatoes with juice
1 can (14 to 15 ounces) kidney beans, rinsed and drained
1 can (14 to 15 ounces) white beans, rinsed and drained
4 cups beef broth
1 jar (24 to 26 ounces) tomato-basil marinara or pasta sauce
1-1/2 teaspoons oregano
¾ teaspoon hot pepper sauce (such as Tabasco)
½ teaspoon salt
½ teaspoon black pepper
1-1/4 cups dry pasta (I used fusilli, but shells or ditalini would work well), cooked separately according to the package directions.
¼ cup chopped fresh parsley, optional for serving
Grated Parmesan, optional for serving

Instructions
1.Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in a 6 to 7-quart slow cooker.
2.Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them.
3.When ready to serve, stir the cooked pasta into the soup. Taste the soup and adjust the salt and herbs to suit your tastes.
4.Serve with grated parmesan and a sprinkling of fresh parsley if desired.
Serves 10

Nutritional Estimates Per Serving (1-1/4 cups): 238 calories, 3 g fat, 32 g carbs, 9 g fiber, 19 g protein and *5 SmartPoints

Pizza Pasta Salad

Ingredients

1 (12 oz) box Whole grain or high fiber pasta of choice [1]
2 small Bell peppers, diced (I used green and red)
1 (10 oz) container Grape tomatoes, cut in half
1 cup Mozzarella, diced (or shredded)
1 (2.25 oz) can Sliced black olives
1/2 cup Turkey pepperoni, diced
1/3 cup Parmesan cheese, grated
2 tbs Fresh basil, finely chopped (optional)

Dressing:
1/4 cup Olive oil
1/4 cup Red wine vinegar
2 tbs Lemon juice
2 tsp Dried Italian seasoning
1/2 tsp Garlic powder
1/2 tsp Salt
1-2 tbs Sweetener of choice (or to taste)
Directions
Cook pasta according to package directions, or until tender (al dente). Rinse under cold water in a colander.

Combine pasta with the rest of the ingredients (everything except the dressing) in a large bowl.

To make the dressing, place everything for the dressing in a small bowl, and whisk to combine. Toss dressing into pasta mixture in large bowl, until everything is evenly coated in dressing.

Refrigerate for at least 1 hour before serving, (this chills the pasta salad, which allows it to taste the best, but it is an optional step). Store in the fridge in a sealed container for up to one week.

Nutritional Info
Servings (1 cup per serving) 12
Calories per Serving 175
Fat 7 g
Saturated Fat 1 g
Carbohydrate 8 g
Fiber 3 g
Sugar 2 g
Protein 6 g
SmartPoints 4

4 SmartPoints Shrimp Scampi

Ingredients

8 ounces raw shrimp, peeled, tails removed, deveined
2 tablespoons light whipped butter or light buttery spread
2 bags House Foods Tofu Shirataki Fettuccine Shaped Noodle Substitute
2 teaspoons low-fat Parmesan-style grated topping
chopped parsley, red pepper flakes, black pepper, salt (optional)
1/4 cup hashed onion
1 teaspoon chopped garlic
1 plum tomato, chopped
1 small lemon

Directions

1 . After cutting a lemon in half, Â squeeze into a small bowl the juice from one-half using a strainer. The other half should be cut into wedges.
2 . Rinse and drain noodles using a strainer. Let dry gently before cutting coarselyÂ noodles.
3 . Once sprayed with non-stick butter flavored spray – if possible – put the skillet over medium heat. Cook onion and garlic while stirring for 2 to 3 minutes or until softened.
4 . Add together shrimp and tomato. Cook while stirring about 2 minutes until shrimp gets opaque. Add lemon juice and keep on cooking and stirring for 1 minute.
5 . Turn heat to medium-high, add noodles and mix well. Continue to cook and stir until the whole dish is warm and the shrimp is well cooked after about 2 minutes.
6 . Add butter and stir to melt. Sprinkle with Parm-style topping and garnish with lemon wedges before serving.

Nutritional information

Servings: 2 | 1/2 of recipe (about 1 3/4 cups)

214 calories
8g total fat
2g sat fat
330mg sodium
12g carbs
4.5g fiber
2g sugars
25g protein

PointsPlus: 5 | SmartPoints: 4

Slow Cooker Pot Roast & Potatoes

Ingredients

Servings:8

3 lb extra lean eye of round beef roast
4 carrots, chopped
2 lbs potatoes, chopped
1 onion, chopped
3 garlic cloves, whole
1 tbsp cornstarch
2 tbsp cold water
2 tbsp Worcestershire sauce
Salt and pepper
1 tbsp. fresh thyme (optional)

Directions

Whisk together the cornstarch and cold water in the bottom of the slow cooker.
Add the potatoes, carrots, onion, and garlic to the slow cooker. Season with salt and pepper.
Season the beef with salt and pepper. Place over vegetables.
Pour Worcestershire over top and cook on low for 8-10 hours. Slice beef against the grain when ready to serve.
Depending on the water content of the beef, the gravy at the bottom may be the right consistency. If not simmer it on the stove, add a bit of cornstarch if needed.

Notes

Use celeriac, parsnips, or sweet potatoes for lower carb/Paleo
Leave out the cornstarch or use arrowroot for lower carb/Paleo

Nutritional Facts

Serving Size: 340g
Amount Per Serving

Calories 331
Fat 7g
Saturated Fat 2g
Carbohydrate 26g
Fiber 4g
Sugars 3g
Protein 42g
SP: 7

Zucchini Patties - Weight Watchers Recipes

Ingredients

2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil

Directions

In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Prep 10 m Cook 20 m Ready In 30 m